Black-Eyed, Sausage & Sweet Potato Soup

4
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"From our Saturday newspaper. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (474.8 g)
  • Calories 441.4
  • Total Fat - 26.6 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 125.9 mg
  • Sodium - 551.7 mg
  • Total Carbohydrate - 27.5 g
  • Dietary Fiber - 5.1 g
  • Sugars - 11.8 g
  • Protein - 25.5 g
  • Calcium - 87.6 mg
  • Iron - 3.5 mg
  • Vitamin C - 37.1 mg
  • Thiamin - 0.9 mg

Step 1

Cut pumpkin into large chunks, brush with some of the oil and roast in a 200C oven for 30 minutes.

Step 2

Peel and cut the pumpkin into 3cm chunks.

Step 3

Simmer the beans in plenty of salted water for 30 minutes.

Step 4

Heat the rest of the oil in a large saucepan and add the carrot and the onions and sweat the vegetables until they are softened but not coloured.

Step 5

Combine vegetables, beans, garlic, tomatoes, pumpkin, salt and pepper and the stock and simmer for 20 minutes, stirring occasionally.

Step 6

Grill or fry the sausages until golden brown and add to the soup with the parsley

Step 7

Serve with crusty bread.

Tips & Variations


No special items needed.

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